Tomato-Herb Pot Roast
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Tomato-Herb Pot Roast
Directions
- Preheat oven to 325 degrees F. Trim fat from meat. Season meat with salt and 1/4 teaspoon black pepper. In a 6-quart Dutch oven brown roast on all sides in 1 tablespoon hot oil over medium-high heat. Transfer to a plate.
- Add onion and three cloves garlic to Dutch oven. Cook and stir for 3 minutes. Stir in tomato sauce, tomato paste, wine, the 1/4 cup parsley, olives, and anchovy fillets. Return roast to Dutch oven. Bring to boiling. Bake, covered, for 2 1/2 hours or until meat is tender.
- Transfer meat to a platter; cover to keep warm. Bring liquid in Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the remaining one clove garlic. Cook and stir for 30 seconds. Add beans; cook and stir for 2 to 3 minutes or until heated through.
- Transfer beans to platter with beef. Sprinkle with cracked black pepper, Parmesan cheese, and additional parsley. Serve with sauce.
Nutrition Facts (Tomato-Herb Pot Roast)
- Per serving:
- 389 kcal ,
- 12 g fat
- (3 g sat. fat ,
- 1 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 112 mg chol. ,
- 899 mg sodium ,
- 20 g carb. ,
- 6 g fiber ,
- 3 g sugar ,
- 45 g pro.
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Reviews (2)
Jennifer Brush
1633 Days Ago
oh and of course no canned beans, btw, no excuse for not using local dried beans.
Jennifer Brush
1633 Days Ago
i sometimes kid bhg about being too bland, but this pot roast recipe is fantastic. am not quite sure what moldovan cut of beef i used, but it was fresh and ended up very tender. of course i have to put a shout out to the wonderbag, every meat dish can use an overnight in that fabulous contraption.